Cookie Dough Cake Pops

• Vegetarian

• Baking & Spices

  • 1 cup Almond flour
  • 1 1/4 cup Chocolate chips, dairy free mini
  • 1 Chocolate chips, dairy free mini
  • 1/2 cup Coconut sugar
  • 1 Decorating sugar
  • 1/4 tsp Sea salt
  • 1/2 cup Tapiocoa flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Drinks

  • 12 Cake pop sticks

Found on katalysthealthblog.com

Description

Ingredients

• 1 cup almond flour
• 1/2 cup tapiocoa flour
• 1/2 cup coconut sugar
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 5 tablespoons coconut oil, softened
• 1 cup plus 1/4 cup dairy-free mini chocolate chips
• 12 cake pop sticks
• dairy-free mini chocolate chips
• decorating sugar

Directions

• Line a baking sheet with parchment paper. Make sure it can fit in your freezer. Set aside. Beat together the coconut oil, vanilla and coconut sugar until smooth. Add almond flour, tapioca flour and sea salt. Beat until smooth. Stir in 1/4 cup chocolate chips. Roll dough into 1-2 tablespoon sized balls. Place on baking sheet and put a stick into the middle of each. Freeze for 30 minutes. Once cookie dough pops are frozen, melt remaining chocolate chips in the microwave in 30 second increments until melted and smooth. Dip each cake pop into the chocolate and swirl to completely coat. Sprinkle with optional toppings and set back on the baking tray. Place pops back in the freezer for 20 minutes or until set. Keep in the refridgerator until ready to enjoy.